Roasted Eggplant and Garlic Spread
Roasted Eggplant and Garlic Spread
Ingredients
- 1 eggplant, about 1 1/4 lb (565 g), halved lengthwise
- 5 garlic cloves, unpeeled
- 1/4 cup (60 ml) olive oil
- 1/4 cup (35 g) cherry tomatoes, quartered
- 2 tbsp roasted walnuts, finely chopped
- 1 tbsp chives, finely chopped
- 24 parmesan and chives crackers
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- Place the eggplant, cut side down, and the garlic cloves on the baking sheet. Drizzle with 1 tbsp (15 ml) of the oil. Bake for 25 minutes or until tender. Let cool for 10 minutes. Peel the eggplant and garlic.
- In a food processor, purée the eggplant and garlic with 2 tbsp (30 ml) of the oil until fairly smooth. Season with salt and pepper. Use a spatula to scrape down the sides of the food processor as needed. Transfer to a bowl.
- Drizzle with the remaining oil and top with the tomatoes, walnuts and chives. Serve warm with the crackers.
Roasted Eggplant and Garlic Spread